How to Make Instant Pot Brown Rice and Mushroom Risotto (Vegan and Gluten-Free) - A Step-by-Step Guide

Are you looking for a hearty and satisfying meal that's also vegan and gluten-free? Look no further than this Instant Pot Brown Rice and Mushroom Risotto. This creamy and flavorful dish is perfect for a cozy dinner at home or a special occasion with friends and family. With the help of your Instant Pot, you can have this delicious risotto on the table in no time, without all the stirring and fuss that traditional risotto recipes require.

What makes this recipe extra special is the use...

Read more Snack recipes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 ½ cups cremini mushrooms, sliced
  • 1 cup short-grain brown rice
  • 1 large shallot, minced
  • 1 ¼ cups mushroom broth
  • ¼ cup dry white wine
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 3

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Season with salt and pepper. Stir and serve immediately.
  • Nutrition

    413 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 130mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 5g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 215mg